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Prep Time
20 Mins
Cook Time
20 Mins
Yield
Serves: 4
Photo: Julie Bidwell; Styling: Stephanie Hanes

How to Make It

Step 1

In a large pot of boiling salted water, cook yellow squash and zucchini until tender, about 5 minutes; drain. Trim ends and halve each squash lengthwise. Scoop out centers and chop flesh.

Step 2

Warm oil in a large skillet over medium heat. Add turkey and cook, stirring, until no pink remains, about 4 minutes. Stir in chopped squash and remaining ingredients through tomato. Cover and cook until vegetables are just tender, stirring twice, about 10 minutes. Taste and season with salt and pepper.

Step 3

Spread 1 tsp. taco sauce into each squash half. Mound with filling and sprinkle with cheese. Top with sour cream and serve.

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